Yield: 1 quart

1 lb Chinese (celery or Napa) cabbage
1 large carrot – sliced into thin long strips
1/4 lb white Oriental (Daikon) radishes – sliced into thin long strips
2 scallions, thinly sliced
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
½ cup water
3 Tablespoons honey
4 Tablespoons Aloha Apple Cider Vinegar
1 ½ teaspoon fresh ginger, minced
4 cloves garlic
3 dried hot red peppers – split in half, lengthwise

Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long strips. Toss cabbage, carrot and radishes with the scallions, ALOHA SHOYU soy sauce and water. Cover loosely and let stand overnight. The next day, drain the liquid from the vegetables into a bowl. Add honey and ALOHA apple cider vinegar to the liquid and stir well until the honey is dissolved. Add ginger, garlic and peppers to the vegetables and pack them into clean, sterilized jars. Pour the liquid mixture into the jars. Be sure the vegetables are covered completely – add more water if needed. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. You’ll notice the liquid will bubble and the flavor will become sour. Refrigerate the Kim Chee for 3 to 4 days. Once the cabbage becomes translucent, it’s all ready to serve.

Yield:  about 4- 6 skewers, depending on how big your vegetable slices are


3 limes – juiced
¾ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
¾ cup Sesame Oil
2 tablespoons sugar
¼ teaspoon pepper

Suggested Vegetables – be sure to slice according to preference:  eggplant*, squash, zucchini, mushroom
cherry tomatoes for garnish


Mix all ingredients of marinade in bowl. Marinate sliced vegetables in marinade for up to 6 hours in the refrigerator. If using wooden skewers, soak them in water for about 1 hour. Slide vegetables on skewer, topping end with cherry tomato. Grill vegetables over medium heat, turning skewer over every 2 minutes. Cook until vegetables are thoroughly heated.

*If using eggplant, be sure to prepare first by slicing eggplant, salting and letting them sit on paper towels for about 30 minutes. After 30 minutes, pat them dry w/ paper towels.

2 Tablespoon Aloha Apple Cider Vinegar
2 Tablespoon Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
3 Tablespoons Sesame oil
2 Tablespoon Sugar
3 Tablespoons Minced fresh ginger
3 Cloves of Garlic – minced
8 eggplants (4 oz ea.) – cut in half, lengthwise
2 Tablespoons Olive or Vegetable Oil
3 Scallions – minced

Whisk together ALOHA Apple Cider Vinegar, ALOHA SHOYU Soy Sauce, sesame oil, sugar, ginger and garlic in a small bowl.  Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Pre-heat the grill to medium heat setting.  Place the eggplant, cut side down, on grill and let cook 5 minutes.  Turn eggplant and brush with glaze. Continue grilling until the eggplant is very soft. Place the eggplant onto a large serving platter and drizzle with the remaining glaze. Garnish with the minced scallions and serve.

Serves 2-4 people

1 c Aloha Teriyaki Glaze
1/2 c onion, chopped
2 t vegetable oil
2 c stir fry vegetables
1 1/2 lbs chicken or beef
Pinch of Salt & Pepper

Marinate beef or chicken in 1/2 cup of Aloha Teriyaki Glaze and set aside
for 1 hour. Heat a wok or sauté pan with 1 teaspoon of vegetable oil over
medium high heat and add marinated meat. Cook meat until browed and
remove from pan. Heat remaining vegetable oil in the same pan and add
the onion and stir fry vegetables. Cook until almost fork tender. Add the
cooked meat back to the pan and pour in remaining 1/2 cup of Aloha
Teriyaki Glaze. Stir fry until all ingredients have finished cooking.

Yield: 6 servings

2 lb chicken breasts – skinned and de-boned
1 teaspoon salt
½ cup flour
2 eggs, beaten
2 cups panko
1 quart salad oil for frying
1/3 cup Aloha Barbecue Sauce
2 teaspoons catsup
1 ½ teaspoon Aloha Shoyu Regular Soy Sauce or
Aloha Shoyu Lower Salt Soy Sauce

1 ½ teaspoon sugar
pepper – a dash or to taste
hot pepper sauce – a dash or to taste

Rub chicken with salt. Dredge chicken in flour, dip in eggs, and coat with panko. Pre-heat oil in skillet (about 375°). Fry chicken until golden brown; drain on absorbent paper. Combine remaining ingredients in a separate bowl. Spoon sauce over chicken and serve with white rice.

5 lbs chicken thighs, boneless
3 c Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
5 c chicken broth
1 T garlic, minced
1 1/2 T spoon ginger, minced*
1/2 c sake or beer
1 c sugar
1 t black pepper

Combine all ingredients in a large pot. Bring contents of pot to a boil and lower to a simmer for duration of cooking process. Cook until chicken is tender; about 30—45 minutes.

* 1/2 T powdered ginger can be substituted


3 broken fryers – split or quartered
½ cup catsup
½ cup Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
½ cup chicken broth
1/3 cup white wine
¼ cup frozen pineapple juice concentrate.
1 teaspoon of ginger – minced
1 teaspoon of Worcestershire sauce.

Wash chicken splits. Mix remaining ingredients in bowl. Brush mixture over chicken. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes). Serve with white rice

Recipe featured in Oakland Raiders Cookbook

3 pounds chicken wings or drummettes
12 oz. Aloha Barbecue Sauce
16 oz can pineapple chunks
½ cup brown sugar
2 tablespoons ketchup
¼ cup water
Salt to taste

Thickening Agent:
½ tablespoon cornstarch, 3 tablespoons water. Stir the cornstarch in the water until it dissolves.

Boil the chicken in a pot of water until it is half cooked. Drain the water from the pot and rinse the chicken off. Add all ingredients into the pot along with the chicken and the juice from the pineapple. Cook at medium to high heat uncovered (approximately 10 to 15 minutes) or until the chicken is tender. If desired, add and stir thickening agent into the pot to produce a thicker sauce. Garnish the finished product with pineapple chunks.

Yield: 4 to 8 servings

4 to 8 chicken breast halves – skinned and de-boned
1 egg – beaten Cornstarch Vegetable oil

1 cup sugar
4 Tablespoons ketchup.
½ cup Aloha White Distilled Vinegar
1 ½ Tablespoon Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
1 Teaspoon Garlic – powder or minced 

Mix well all the ingredients for sauce in a bowl and keep aside. Dip the chicken breast in egg and roll in cornstarch. Fry in oil until just browned (1 to 2 minute per side). Place browned chicken in a shallow baking pan. Pour the sauce over chicken and bake uncovered at 325 ° for one hour – turning chicken every 15 min.

1 lb chicken breast – skinned and de-boned, cut into ¾” cubes
10 scallions – cut ¾” pieces
1 cup Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce 
½ cup sake (Japanese rice wine)
3 tablespoons Mirin (optional)
1 tablespoon fresh ginger – grated

Mix ALOHA SHOYU Soy Sauce, sake, Mirin and ginger in large bowl. Marinate chicken pieces w/ mixture for at least 2 hours in the refrigerator. If using wooden skewers, presoak skewers in water for about 1 hour. Arrange chicken with scallions on to skewers. Grill until chicken is done.

1 pork loin (3 pounds), fat trimmed off

1 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Sodium Soy Sauce
4 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced garlic
½ cup sherry

1 ½ cups flour
4 whole eggs, beaten
3 cups panko (Japanese bread crumbs)
2 cups macadamia nuts, chopped
½ cup almonds, chopped
Combine all marinade ingredients and massage into pork for 8 to 10 minutes. Let pork marinate 2 to 3 hours in the refrigerator.

Remove pork and blot off excess marinade. Roll the pork in the flour and then in the beaten eggs. Roll the pork into the panko and nut mixture, pressing the bread crumb mixture firmly onto the meat.

Place the crusted pork in a roasting pan (no rack) and roast in a 325 degrees preheated oven for 45 minutes to 1 hour, or until interior temperature reaches 180 degrees on meat thermometer.

Serves 4 people

3 c Aloha Teriyaki Glaze
1/4 c green onion, chopped
4 cloves garlic, crushed
3 T pure sesame oil
2 T fresh ginger, crushed
4 lbs shortribs

Combine first five ingredients in a bowl and mix well. Place shortribs in a deep dish or pot. Pour mixture over ribs and coat thoroughly. Cover and refrigerate for 4-6 hours. Grill over barbeque or pan-sear on stovetop until desired doneness is achieved.